Levain Bakery's Chocolate Chip Walnut Cookie Copycat #Shorts

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This Chocolate Chip Walnut Cookie recipe is easy to make with simple ingredients. It makes a big, chubby, quarter-pound Levain cookies copycat that is crisp outside and also chewy and gooey inside, with pools of melty chocolate. Soooo delish!

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Ingredients:
3 ¼ cups bread flour-- it will make these cookies light and chewy
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or 1 tsp of sea salt
2 sticks unsalted butter cold and cut into cubes (OR 1 cup unsalted butter)
1 cup packed light brown sugar
1 cup granulated sugar
2 eggs chilled
2 teaspoons vanilla extract
2 cups chopped semisweet chocolate or chocolate chips (Use good-quality chocolate such as Valhrona). If you prefer you can use milk or dark chocolate instead!
1 cup walnuts toasted and coarsely chopped

How to make chocolate chip cookies:
1. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Reserve!
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute or until softened slightly. Add the sugars, mixing well until combined. Then, add eggs and vanilla, beating at medium-low speed until the cookie mixture separates.
3. Turn the mixer off, add the dry ingredients and mix on low speed until the dough just comes together. Using a tuber spatula, fold the chocolate chips and walnuts into the dough.
4. Make even-size cookie mounds and weigh each on a kitchen scale. Each must be about 4.5 ounces each or 127.5 g each.
5. Place cookie mounds on 2 parchment-lined baking sheets and freeze the cookie dough mounds for 1 hour. They’ll firm up and won't spread as much when baking. NOTE: If you prefer, you can freeze the cookie dough at this point for baking another day (make ahead).
6. Preheat the oven to 375°F (190° C).
7. Bake the cookie dough mounds straight from the freezer for 18-20 minutes, or until golden brown along the edges and the tops start to brown. The center will be slightly under-baked, making it moist and chewy inside!
8. Allow our chocolate chip walnut cookies to cool for 5 minutes on the baking sheet. Then gently transfer them to a wire rack to set and cool more. You can have them slightly warm if you want!

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